Restoran Noorizan

The array of lauk at the nasi campur section is bafflingly wide. Over 50 trays of Malay meats, curries and vegetables are laid out daily, representing the styles of Johor, Perak, Kelantan and Negeri Sembilan cuisines. Highlights include siput masak lemak, first-rate ulam (daun selom, daun pegaga, jering, etc) and sambals (tempoyak, belacan, budu, cencalok, etc) in large stone pots. Finish off with a chilled glass of teh bunga made with real chrysanthemum while the daily lunchtime band serenades customers with covers of Malay classics.